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Easy 30-Minute Thai Basil Chicken Fried Rice

Whip up a flavorful and satisfying Thai Basil Chicken Fried Rice in just 30 minutes! This quick and easy recipe combines tender chicken, aromatic basil, and day-old rice with a savory sauce for a weeknight meal winner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Thai
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Rice
  • 2 tbsp Vegetable oil or other high-smoke point oil
  • 1 lb Boneless, skinless chicken breast or thighs diced into 1/2-inch pieces
  • 2 Large eggs lightly beaten
  • 4 cloves Garlic minced
  • 1 Shallot minced (or 1/4 small onion, finely diced)
  • 1/2 cup Red bell pepper finely diced
  • 4 cups Cooked jasmine rice day-old and cold, essential for best results
  • 1 cup Fresh Thai basil leaves packed
  • 2 small Red chilies sliced (optional, for heat)
For the Sauce
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Fish sauce
  • 1 tsp Granulated sugar
  • 1/4 tsp White pepper

Equipment

  • Large Wok or Skillet
  • Mixing Bowl

Method
 

Prepare Ingredients & Sauce
  1. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Set aside. Ensure all other ingredients (diced chicken, minced garlic/shallot, diced bell pepper, cold rice, basil) are prepped and ready as cooking is quick.
Cook Chicken & Eggs
  1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the diced chicken and stir-fry for 3-5 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
  2. Add the remaining 1 tablespoon of oil to the wok. Pour in the beaten eggs and scramble them quickly, breaking into small pieces. Once cooked, push the eggs to one side of the wok.
Sauté Aromatics & Vegetables
  1. Add the minced garlic, shallot, and optional red chilies to the empty side of the wok. Stir-fry for 30 seconds until fragrant. Add the diced red bell pepper and stir-fry for 1-2 minutes until slightly tender-crisp.
Combine & Finish
  1. Return the cooked chicken to the wok. Add the cold day-old jasmine rice. Break up any clumps with your spatula. Pour the prepared sauce mixture evenly over the rice.
  2. Stir-fry everything vigorously for 3-5 minutes, ensuring the sauce coats all the rice and ingredients, and the rice is heated through. The rice should get slightly toasted.
  3. Remove the wok from the heat. Stir in the fresh Thai basil leaves until just wilted. Serve immediately and enjoy!

Notes

Using day-old, cold rice is crucial for fried rice; it prevents the dish from becoming mushy. If you don't have Thai basil, regular sweet basil can be a substitute, but the flavor profile will be different. Adjust the amount of chilies to your preferred spice level. For an extra pop of flavor, a squeeze of fresh lime juice can be added before serving.